Charming, with a playful smile. Filip Claeys belongs to a generation of young chefs which is rather often, but therefore not always rightly, described as rock ‘n roll. Filip likes to think out of the box. His kitchen is original and authentic and not particularly mainstream. However, neither chef nor kitchen has a tough or rough touch. Characteristics that are easily associated with Stones and other rock ‘n rollers. Still, Filip too is a person of extraordinary character and personality. Nevertheless, those both rather remind you of an introvert, enchanting jazz saxophonist. Rather a dreary tenor sax than a blaring alto sax. With soft, energetic rounded tones, stimulating, with a wink and with a message. Also always seeing himself in perspective, though. Always down to earth and with both feet on the ground. Being a kitchen chef is to his mind the most beautiful profession in the world. Nothing more, but also nothing less.

Sandra Meirlevede

From haute couture to haute cuisine. She only needs six words to summarize her professional life. A lady of few words but what she does say makes sense. Being a fashion designer she wanted to start her own business. Until she met the love of her life and decided to follow his track. With almost the same number of years of professional experience in the pocket. Gained as a waiter in the same high end places. She therefore is entitled to the vision that De Jonkman is synonymous with Filip and Sandra or Sandra and Filip. As an all-round, always focused hostess and mother of two kids, the order of the names does not matter to her.

Filip Claeys and Sandra Meirlevede about innovation, inspiration and commitment

De Jonkman has recently been fitted with a new kitchen and also the interior and the garden have undergone a metamorphosis. Why all those changes? "With cooking you are never ready", says Filip. "There is always room for improvements. That's why changes are called for. My kitchen is subject to constant evolution. That's what makes this profession so exciting and great. There is no automatic pilot. At least not for me. The fact that De Jonkman is always undergoing changes, fits within that scope." Sandra, as a talented hostess, has an interesting, additional opinion about that. "From what we hear from our loyal guests, it appears that such improvements are always appreciated. After all, our guests help us making it possible and in that way they see and feel the dynamics, inherent to De Jonkman. A restaurant where they happily return to, not only for the kitchen."

A worn out question, but still, where do you keep finding all that inspiration for innovation?

"I am blessed with rich basics since I have worked with 3 top chefs for different longer periods", Filip admits frankly. "That has given my kitchen a rich foundation where I still draw inspiration from today. I believe working for several years with a number of top chefs is essential. Especially for a young chef who wants to start his own business with a long-term vision. It allows you to not only learn what a signature dish is but you also get to see how an established and renowned restaurant operates as a company."

During your meal our sommelier 'Jasper Van Papeghem' happily presents you a fine selection of appropriate wines from over the whole world (€ 10,00 per glass). Besides he can also guide you through an extensive wine list with top-quality wines, both classic and modern. The complete wine list can be requested viainfo@dejonkman.be

If you would like the gourmand belgian beer selection with our menu please let us know on the reservation form.

News

Leave

"Filip Claeys is a chef whose personality has been designed by his own history. His grandfather was a fisherman and it is in that profession that the chef finds the inspiration with which he turned De Jonkman in one of the top addresses of the region. (...) The waiters operate just like the kitchen on a top level."

Gastromania guide 2013, 18/20

"There's fishers' blood running through Filip Claeys' veins and that becomes clear not only in his refined cuisine but also beyond. He is committed beyond the culinary world by actively pursuing a sustainable relationship with the North Sea. His enthusiasm is inspiring and catching which makes he now also gets the support of fishermen, ship-owners, the Flemish government and even Europe."

Michelin 2014, **

"Filip Claeys is passionate by his profession. Even more surprising, original and tasty: that is his motivation in the kitchen. When such ambition is joined by top talent and a wonderful CV you get a cast-iron formula. The inventive dishes fit perfectly within the modern decor."

Knack restaurantgids 2013-2014, four whisks (highest rank)

"Filip Claeys is committed to the Belgian fishery. He wants to prove that quality dishes can be prepared with lesser known, undervalued products such as horse mackerel, pouting, European hake, sea robin, weever, pollack and European plaice. The fishermen bring living shrimps from the North Sea. Filip's dishes are original, actual, playful and full of fresh, natural touches."

"Filip Claeys worked in De Karmeliet for six years and with Sergio Herman for five years. In his own restaurant he makes a synthesis of both chefs in his own style: very product-minded, fresh and powerful, with very much depth."

For text and images of De Jonkman, contact Sandra on 050/36 07 67 or via info@dejonkman.be